Things to do #3

Before I'm away doing my visits, preparing for the festive dinner and celebrating, I'd like to write the third part of the 'to do' list.

Today's list by #3 classicaces, Philippines:

- Listen to new music, something out of your taste.
I'm trying really hard to remember a genre I never listened to and that would be nice to listen this year and also out of my taste.
- Try photography with a simple point and shoot camera.
My camera is quite the point and shoot type (though a digital one), so this one could work out well.
- Do something out of character.
Have to wait for a good chance - or a chance to make a chance - to do something out of character. Thanks for a simple but great idea!
- Redecorate your place.
First have to get a place of my own to redecorate. :)
- Meet new people.
That's an easy thing to do :)
- Visit local places you haven't been to before.
Have to admit, though Latvia is a small country, I haven't been to a lot of places here.
- Cook a foreign dish (like Adobo!)
Sure, why not! 
See wikipedia to know what adobo is : 


Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.

Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

While the adobo dish and cooking process in Filipino cuisine and the general description adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific. Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.

Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.

This dish originates from the northern region of the Philippines.

Outside of the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "adobo flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.